Soft pretzels on a wooden serving board with mustard.

Soft Pretzels

Experience a Culinary Delight: Sink Your Teeth into the Fluffy and Chewy Goodness of Soft Pretzels, Guaranteed to Leave You Craving for More!

Soft Pretzels are a savory snack that I have enjoyed since I was a child. Since the magical day when I first tasted a soft pretzel during a bowling outing with my dad, my love for these delectable treats has blossomed into a passion that now extends to creating homemade pretzels. Today, I invite you to join me on a culinary journey, where you too can craft your own irresistible soft pretzels.

Inspired by the fond memories of that bowling alley pretzel, I embarked on a mission to recreate that heavenly experience in my own kitchen. With a few simple ingredients and a bit of patience, I discovered the joy of making homemade soft pretzels.

The process begins with a basic dough, consisting of flour, water, yeast, and a pinch of salt. After kneading and allowing the dough to rise, it’s time to shape the pretzels. This is where the fun begins—rolling, twisting, and forming the classic pretzel shape, ready to be baked to golden perfection.

A quick dip in a boiling water bath infused with baking soda gives the pretzels their signature chewy texture. Once baked, the pretzels emerge from the oven with a beautiful golden crust, tempting all who catch a whiff of their enticing aroma.

The best part? Topping customization! Whether you prefer a sprinkle of coarse salt, a dusting of cinnamon sugar, or a drizzle of melted cheese, you have the freedom to personalize your pretzels to suit your taste buds.

Today, I find immense joy in the process of making my own soft pretzels. From mixing the dough to shaping and baking, the entire journey is a delightful experience that culminates in a rewarding and mouthwatering treat.

I encourage you to embark on your own homemade pretzel adventure. With readily available ingredients and a little kitchen magic, you can create your own unforgettable moments, whether it’s a cozy family gathering, a movie night with friends, or simply indulging in a personal craving.

Now, armed with a newfound appreciation for the art of pretzel-making, let your creativity soar, and savor the satisfaction of biting into a warm, homemade soft pretzel that transports you back to cherished memories and creates new ones to treasure.

Soft Pretzels

Soft pretzel preparation involves a meticulous and time-honored process, resulting in a delectable treat with a delightful combination of textures. The dough, crafted from flour, water, yeast, and a pinch of salt, is mixed and kneaded until it reaches a smooth and elastic consistency. After a period of rising, the dough is divided and shaped into the iconic pretzel form—twisted and looped into a knot-like pattern. The pretzels are then briefly boiled in a water bath infused with baking soda, which imparts a distinct chewiness to their exterior. Finally, they are baked to golden perfection, resulting in a soft and fluffy interior surrounded by a slightly crispy, golden-brown crust. Whether enjoyed plain or adorned with various toppings, soft pretzels are a testament to the artistry and precision involved in their preparation, promising a truly delightful indulgence for all who partake.

75 minutes 10-12 minutes Makes 12 pretzels
PREP 75 minutes
COOKING 10-12 minutes
YIELD Makes 12 pretzels
Soft pretzels on a wooden serving board with mustard.


  • 4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water (around 110°F/43°C)
  • 1/4 cup baking soda
  • Coarse salt or pretzel salt for sprinkling
  • 1/4 cup unsalted butter, melted

Ingredients for soft pretzels, lined up on a table


1. In a large mixing bowl, combine the flour, sugar, and salt. In a separate small bowl, mix the yeast with warm water and let it sit for about 5 minutes until it becomes frothy.

2. Make a well in the center of the dry ingredients and pour in the yeast mixture. Stir with a wooden spoon or your hands until a dough forms.

3. Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.

Transferring dough before kneading

4. Place the dough in a greased bowl and cover it with a clean kitchen towel or plastic wrap. Allow it to rise in a warm place for about 1 hour or until it doubles in size.

5. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.

6. Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal portions.

Dough in a bowl after rising

7. Roll each portion into a long rope, about 20-22 inches in length. Shape each rope into a pretzel by forming a U-shape, then crossing the ends over each other and pressing them onto the bottom of the U to form the pretzel shape. Place the pretzels onto the prepared baking sheet.

8. In a large pot, bring about 8 cups of water to a boil. Add the baking soda and stir until dissolved. Carefully drop each pretzel into the boiling water, one or two at a time, and let them boil for about 30 seconds. This boiling step helps to give the pretzels their characteristic chewy texture.

Pretzel dough in boiling water

9. Using a slotted spoon, remove the boiled pretzels from the water and place them back onto the baking sheet. Sprinkle them with coarse salt or pretzel salt while they’re still wet.

10. Bake the pretzels in the preheated oven for 12-15 minutes or until they turn golden brown.

11. Remove the pretzels from the oven and brush them with melted butter. You can also sprinkle them with additional toppings like cinnamon sugar, sesame seeds, or grated cheese, if desired.

12. Allow the pretzels to cool slightly before serving. They are best enjoyed warm and fresh.

Two soft pretzels on a board with mustard.


  • Pretzel Bread can be made using the same dough.  Just shape the dough into a spiral or shape like a pretzel but use a thicker rope and flatten the dough to remove the gaps.
Pretzel bread on a plate
Pretzel Bread

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